Place oven rack 12 inches from heating element and preheat broiler. Brush bread on both sides with oil and, if desired, season with salt and pepper to taste. Place bread on a baking sheet and broil 2 minutes or until toasted, turning once.
Spread 1 Tbsp. Yucatan Authentic Guacamole per slice.
Top with hard-boiled egg, sprinkle with paprika.
Layer each slice with Muenster cheese and cucumber. Top with fresh dill and sprinkle with freshly cracked black pepper.
Top with heirloom cherry tomatoes, mozzarella pearls and chopped fresh basil leaves.
Top with thinly sliced fresh pineapple and pomegranate seeds.
Top with watermelon and crumbled goat cheese. Drizzle with balsamic glaze.
Top with chickpeas and a pinch crushed red pepper. Drizzle with extra virgin olive oil.